Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared, quartered and cored; tie the skin. Put in pan breastbone up; dust with salt, pepper and flour. Place in hot oven; when seared, baste with 2 cups cold water; turn breast side down and roast two hours, basting three or four times with cold water. Ten minutes before serving turn breast side up. Remove fat and make gravy as directed for Roast Poultry.
DRESSING
- 1 tablespoon drippings or butter
- 2 tablespoons chopped onions
- 1 quart finely chopped apples
- 4 cups stale bread crumbs
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- ½ teaspoon grated nutmeg
- ⅛ teaspoon pepper
- ⅛ teaspoon paprika
- 1 egg
Put drippings and onion into frying pan, cook a few minutes and add apples. Cover bread with cold water a few minutes, drain and press out all water. Put into pan, add seasoning and beaten egg; mix well until thoroughly cooked.